Middle eastern rice (Hashwe)

I haven't eaten rice in probably 8 months, but due to my dietician telling me I needed more carbs in my life and that she would like me to eat brown rice as part of a low FODMAP lifestyle I have been having it in small amounts this past month.

This is an Arabic rice dish that is accompanied by roasted chicken, a dollop of Greek yoghurt and a green salad dressed with lemon juice, salt and olive oil. But it is just as good all on its own!

Ingredients:

150g minced beef or lamb
1.5 cups brown rice
2.5 cups water
1 Tbsp mixed spice (check to make sure it has no onion powder in it)
1 Tbsp Himalayan pink sea salt
1 Tbsp black pepper
1/2 cup flaked almonds

Directions:

1. In a bowl add in the brown rice, minced meat and all the spices
2. With clean hands combine all the ingredients so the meat is evenly distributed
3. Place the mixture in a pot and add the water. You may wish to add extra salt to the water but I prefer to under-salt than over-salt
4. Once the water boils turn down the heat and simmer for 30 mins or until the rice is cooked
5. In a frying pan add the flaked almonds and allow to cook on high heat until they start browning - watch them carefully you do not want them to burn
6. Serve by placing Arabic rice in a plate and drizzling with a small handful of flaked almonds

Chocolate chia pudding

This is delicious, I adapted it off another recipe I saw but as always made it my own. If you want it to set properly you can leave it overnight. If you just want to enjoy the goodness that same night, leave it in the fridge for 15 mins and then devour it (in a healthy way of course!).

Ingredients:

1 cup Oat milk or Lactose-free milk or Almond milk (for this one I use Oat milk)
1 Tbsp Stevia (I used PureVia)
2 Tbsp cocoa
2 Tbsp chia seeds
1 x vanilla pod

Directions:

1. Place cocoa in a bowl and pour in the cup of milk
2. Whisk until all mixed together
3. Scrape seeds from vanilla pod and place into bowl
4. Add chia seeds and Stevia and whisk mixture again
5. Pour mix into glass cups and place in fridge for a minimum of 15 mins or overnight for firmness
6. Serve

Mansaff (yoghurt stew with chicken) - gluten free

One of my favourite arabic dishes, I grew up with my Aunty and mum making the best versions of this ever and I think I do it justice. It is an authentic Jordanian dish and is usually made with yoghurt balls called jameed but as I don't have access to that I do it my own way and it still tastes pretty darn good.

Ingredients:

1 x tub of Greek style or full fat natural yoghurt
1 tsp turmeric
1 tsp mixed spice
1 tbsp Himalayan pink sea salt 
6 x chicken thighs
6 x chicken drumsticks
1 x free range organic egg
1 x cup quinoa (you can have rice but I prefer this as a healthier alternative)
1 x cup flaked almonds

Directions:

Place chicken thighs and drumsticks in a pot and cover with water. 
Place mixed spice into the pot and stir
Boil the chicken for 15 - 20 mins, making sure not to overcook
In a separate pot boil quinoa with water for 15 mins
Drain most of the water from the pot with the chicken leaving 2 cms of water in the pot
Remove the chicken and place in a plate as you will need to put these back into the pot later
In a blender, place the yoghurt and egg
Fill half the empty tub of yoghurt with water and then place that into the blender as well
Blitz for one minute
Pour the mixture into the pot that has the 2cms water and place on the highest heat
This is crucial, you must stir the yoghurt continuously in a clockwise direction until it comes to a proper boil - this can take up to 15-20 mins
Once boiled, add in the chicken and then lower the heat
Add the turmeric and salt and let all combine for 10 mins
While that is happening you can roast the almonds either in a microwave or in an oven for 5 mins, making sure they don't burn
To serve, place quinoa on a plate, top with sauce and chicken, then top with almonds.

Lamb ribs with beansprout avocado salad

While I have bouts of vegetarianism, it is difficult for me to give up meat. But if you are vegetarian, you can simply have the salad in this dish as it is wholesome and filling.

So this recipe makes one serving. Obviously double if it's for two people.

Ingredients:

3 x lamb ribs (they come in a pack of 6 usually)
100g organic beansprouts
1/2 red pepper (also known as capsicum for the Australians out there)
1 lebanese cucumber
1/2 avocado
1 x handful of chopped fresh coriander
1 x lime
2 Tsp Himalayan Pink Sea Salt
1 Tsp paprika
1 Tsp all spice
2 Tbsp olive oil

Directions:

Lamb ribs

1. Pre-heat the oven at 180 degrees celcius
2. On a tray place the lamb ribs, coat with 1 Tbsp olive oil, 1 Tsp of salt, 1 Tsp all spice, the juice of half a lime and mix around using clean hands (optional: 1/2 tsp chilli flakes) 
3. Place lamb ribs in the oven and cook for 15-20 mins or until browned

Salad

1. Place washed beansprouts in a bowl with the chopped fresh coriander
2. Cut avocado into little squares and place in bowl
3. Do the same for the cucumber and red pepper, squares should be around 1cm thick all around but don't be too worried about precision
4. Add the juice of half a lime, a Tsp of salt and 1 Tbsp of olive oil
5. Mix together and place on flat plate
6. Take out lamb ribs and serve on top of the salad. Enjoy!

Bunless turkey burger

This is a recipe for those who enjoy a burger but their stomachs just can't handle the bread.
 

Ingredients:
  250g turkey mince
1 x onion finely diced
1 x egg
1 Tbsp mixed spice
2 x Tsp Himalayan Pink Sea Salt
1 x handful of finely chopped parsley
1 x large aubergine
50g feta
2 Tbsp rice bran oil
 
Directions: 

1. Chop the aubergine into circles 1 cm thick and add a pinch of salt. Set aside
2. In a bowl add the turkey mince, onion, mixed spice, sea salt, parsley and egg
3. Mix well
4. Grab a heaped tablespoon full of the mix and flatten into a Pattie and place on a greaseproof sheet of paper
5. Once you have turned all the mix into patties place into the fridge
6. Heat fry pan and add oil
7. Place aubergine in hot oil and fry on both sides for 10-15 mins or until cooked through
8. Place aubergine on a paper kitchen towel to drain excess oil
9. Remove turkey patties from fridge and place in hot frying pan
10. Cook on both sides for 10 - 15 mins until completely cooked through. Place onto a plate
11. Chop feta lengthways 1cm thick
12. Place feta in frying pan and cook for 2 mins on each side

 
Assembling the burger:

1. Lay one slice of aubergine on a plate, followed by a turkey pattie and grilled feta
2. Top with another slice of aubergine

You can also add cranberry sauce before you put the top aubergine on (optional)
 
Bon appetit!

Aubergine and tomato sauce with konjac noodles

While I enjoy eating meat, I like to take a break from it a couple of times a week as meat can take more time to digest and can cause strain on your digestive system. 

Here is a really easy to make vegan recipe that is full of favour and doesn't make me crave meat. It's also carb free for those watching their sugar intake or are coeliac.

Ingredients:

1 x aubergine

1 x diced tomato

2 x garlic cloves minced

1 x finely diced onion

2 cups of filtered water

1 Tbsp olive oil or rice bran oil

1 Tsp Himalayan pink sea salt

1 Tsp dried parsley

1 Tsp dried oregano

1 Tsp creamed basil (or fresh basil if you prefer)

1 x pack of Slim noodles/ Konjac 

Directions:

1. Char-grill a whole aubergine by putting it whole on a gas stove and rotating every 30 seconds for 5 mins (It doesn't have to be cooked all the way through as it will finish off cooking later)
2. In a frying pan add oil, onions and garlic and let them sweat down for 2 mins on a medium heat
3. Chop up aubergine and add to frying pan
4. Stir for 2-3 mins until aubergine softens a bit further
5. Add diced tomatoes, oregano, salt, parsley and creamed basil and stir for another 2 mins
6. Add 1 cup of water gradually so it begins to form a sauce, don't put it all in at one time as it will take longer to reduce
7. Turn down the heat to simmer for 5-10 mins, if it reduces down too much just add slightly more water
8. While this is cooking, boil 1 cup of water in a small pot and add the Slim noodles - they will cook within 2-3 mins
9. Drain the noodles and pour into the frying pan, mixing the noodles and the sauce together for 1 minute
10. Serve in a bowl and enjoy!

Vegan cauliflower soup

It's been a while since I have posted, I've been travelling a lot so haven't had much time on my hands for cooking. Until now that is! Here's a super easy recipe for Cauliflower soup and it's suitable for vegans or those who are intolerant to dairy.

Ingredients:

1 x large head of cauliflower
2 x cups of water
1 x onion finely diced
2 x minced garlic cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tsp Himalayan Pink Sea Salt
3 Tbsp olive oil
4 x parsley leaves
1 Tsp cracked black pepper

Directions:

1. Add 2 Tbsp of olive oil to a pot and cook onions on low heat until they have sweated. This should take around 10 mins
2. Add garlic and cook for a further 5 mins, don't let the garlic burn
3. Chop up cauliflower and place into pot
4. Mix all the ingredients together and add nutmeg and cinnamon
5. Add 2 cups of water, put the lid on the pot and cook on a medium heat for 20 mins or until cauliflower is soft
6. Add salt to the pot, stir and put into the blender
7. Blend until smooth
8. Serve with a drizzle of olive oil, a pinch of cracked black pepper and a few parsley leaves